macaroni skillet
Proof anything can be made better when it’s vegan… this is basically hamburger helper and it makes a great meal for the whole family!
Servings 6
Ingredients
- 3 C uncooked brown rice macaroni noodles
- 1 pkg (390g) beefless ground round (such as Gardein)
- 1 teaspoon sunflower oil
- ½ large white onion, finely chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ cup pasta water (reserved from cooking pasta)
- double batch nacho cheese sauce
- 1 green onion, finely chopped
- 1 diced vine tomato
- ground black pepper, to taste
Instructions
- While your noodles are cooking in a pot of boiling salted water, heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.
- Add chili powder, cumin, and paprika and sauté for another minute. Add the beefless ground round to the pan and continue to stir frequently until it starts to brown and cook through. If the pan starts to get dry and the beefless ground is sticking at all, take a ladle full of the pasta water and add it into the pan.
- Once the pasta is cooked to al dente, drain it and add it into the skillet and toss with the nacho cheese sauce as well as ground black pepper. You may want to reserve a small amount of cheese sauce for reheating leftovers or to serve extra at the table.
- Top with green onion and diced tomato and serve immediately.
Notes
Find the recipe to our vegan nacho cheese sauce here.
